Warm-Pickled Cauliflower Salad with Roasted Red Peppers
Photo: Jim Henkens
PUBLISHED October 9, 2024
Simmering cauliflower in a vinegar brine is essentially a quick pickling technique. The idea is to cook the vegetable a little less than you ultimately want it, so it retains plenty of crunch. Then as a time-saving, underrated treat, serve the salad still warm. Or make it up to a day ahead and serve it ice cold. For even more substance, serve the cauliflower draped with a couple thin slices of prosciutto and pass breadsticks at the table.
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